Saturday, March 12, 2011

Stewed Cucumber and Beetroot

1 small cucumber. 12 slices of beetroot. 1 shalot. 1 ounce butter. ¼ pint water. A little pepper and salt.

Slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour.

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